Baby Potatoes in the Pressure Cooker

Serves 4 in about 25 minutes. Zesty italian dressing goes in first, and tsp garlic powder finishes the pot.

Ingredients

• 1 cup water
• 1 lb baby potatoes (red or gold)
• 1 tbsp olive oil
• 4 tbsp butter
• ½ tsp garlic powder
• ½ (1 oz) pkg zesty italian dressing mix

Method

1. Stir in the water to the inner liner pot of the pressure cooker. Set a steamer basket in the pot.
2. Gently scrub and rinse potatoes. Set them in the steamer basket.
3. Set the lid on the pot and set the steam release knob to the Sealing position.
4. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 12 minutes. High pressure. The pot will take a few minutes to come to pressure.
5. When the cook time is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure/steam.
6. When the pin in the lid drops down, open and carefully remove the steamer basket of potatoes.
7. Empty the inner pot and dry it. Then put it back in the main housing and turn on the Sauté setting.
8. When hot, add the olive oil and butter, then add the cooked potatoes. Leave it to them sit a instant before stirring. Try to get them a little browned on all sides.
9. Scatter the Italian dressing mix and garlic powder over the potatoes. Gently stir to coat all of the potatoes. Simmer just a few seconds more to let the seasoning bloom.
10. Turn off the Sauté setting and remove potatoes to a serving bowl. Drizzle with any butter/oil left in the pot.
11. Plate immediately.

More instant pot ideas are in the instant pot collection.